Prep time: 5 minutes
Cook Time: 30 minutes
Total time: 35 minutes
Yield: 15-20 servings
12 cups (12-ounce box) unsweetened rice cereal, such as ChexTM Mix*
1 (9-ounce) can Peanut Butter & Co. Jumbo Salted Peanuts
1/2 cup Smooth Operator peanut butter
3 cups dried unsweetened coconut flakes
1 stick (1/2 cup) unsalted butter
3/4 cup light-brown sugar
1/3 cup light agave nectar
1 tablespoon tamarind syrup concentrate
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper
1 tablespoon finely grated fresh ginger
1 garlic clove, finely grated or pressed through a garlic press
1/2 teaspoon dried lemongrass
*You may also use their corn or wheat cereal varieties
1. Preheat oven to 300°F. Place cereal in a large heatproof bowl and line two large rimmed baking sheets with parchment.
2. Combine peanut butter, butter, sugar, agave, tamarind, soy, cayenne, ginger, garlic, and dried lemongrass in a medium saucepan over medium heat. Bring to a boil, stirring to melt butter and peanut butter; pour hot mixture over cereal, peanuts, and coconut flakes and toss to coat. Divide cereal mixture among baking sheets, spreading it out in a single layer.
3. Bake cereal mixture 15 minutes; use a spatula to toss cereal on hot pan. Return mixture to oven and bake until syrup is no longer wet and cereal mixture is golden brown, about 5 more minutes. Let cool completely on wire racks.
This recipe was independently commissioned and recipe-tested by Peanut Butter & Co. Chex is a trademark of General Mills Inc. Used with permission.